 This will be the size to get to feed a crowd. You will get almost twice as many Shrimp (16-20 to ea. pound.) as the Jumbo size with the same excellant taste. One pound would be an appetizer serving four or as a main course for two. Usually served with cocktail sauce and lemon. Comes with a 6 oz. serving of Cocktail Sauce. Enjoy! |
The best in quality & size. For all your cooking needs. This domestic Gulf shell-on raw shrimp will be 15 to the pound and the quality being pink or white which is the finest available. (Not a less expensive brown or imported Tiger shrimp which others carry.) When cooked to perfection this shrimp will be both tender & tasty as an appetizer or main dish. Enjoy! |
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Fresh from the shore to your door, Gorton’s of Gloucester Gourmet Division delivers gourmet fresh seafood. At Gorton’s, seafood is our passion (and has been for over 150 years), so we offer a 100% satisfaction guarantee and ship only the finest, most delicious seafood available. We offer a full range of gourmet seafood such as succulent live lobster, lobster tails, New England clam chowder, Chilean seabass, shrimp, king crab legs, and more. Our selections make wonderful gifts or are a special treat for seafood lovers. Shop online at www.gortonsfreshseafood.com. Save $10 with any merchandise order of $100 or more. Use code SF00 when checking out.  Here’s what some of our customers have been saying about us:  |
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"The Seafood List" is a compilation of existing acceptable market names for imported and domestically available seafood as well as scientific names, common names, and known vernacular or regional names.
For Forms-based browsers, type the name of the fish or shellfish of interest in the form below and click on the "Search" button. You will receive a list of matches for all entries in the Seafood List that contain that name.
Certain Seafood List entries contain links to the Regulatory Fish Encyclopedia. Selection of those links will take you to a page containing high resolution images and other information for that species. The Regulatory Fish Encyclopedia (RFE) is an experimental resource developed by the Seafood Products Research Center and Science Branch, Seattle District; the Office of Seafood, Center for Food Safety and Applied Nutrition; and the Seafood Laboratory and Science Branch, San Francisco District.
"The Seafood List" is a compilation of existing acceptable market names for imported and domestically available seafood. The list was developed by the Food and Drug Administration (FDA), in cooperation with the National Marine Fisheries Service (NMFS). Its purpose is to promote uniformity in the use of FDA acceptable market names by the fish industry, and to provide consistent advice on these names. The list represents an extensive, although not necessarily complete, listing of seafood commonly sold in the United States.
In determining which seafood species would be included, and what market names would be acceptable, the following criteria were used:
The references used in determining scientific and common names included the American Fisheries Society Publications, Common and Scientific Names of Fishes from the United States and Canada, World Fishes Important to North America, Exclusive of Species from Continental Waters of the United States and Canada, and Common and Scientific Names of Aquatic Invertebrates from the United States and Canada for Mollusk and Decapod Crustacean; Lobsters of the World, Dr. Austin B. Williams; Food and Agriculture Organization (FAO) species catalogs and/or species identifications sheets and source country references for species limited to that country. Multilingual Dictionary of Fish and Fish Products, Fishing News Books, British Library; and Fish, Five Language Dictionary of Fish, Crustaceans and Molluscs, Willibald Krane.
Market names have been determined by common usage in the United States. When more than one name is in use for a species, the acceptable market name has been decided based on the above references and in consultation with FDA and NMFS.
It is advisable to use either the Acceptable Market Name or the Common Name in labeling seafood products which will help assure that identity labeling of the seafood will comply with FDA and NMFS regulations. Use of the vernacular name is not encouraged, and may cause the seafood to be misbranded. The listing of Vernacular Names have been included for information purposes, and to help reference the Acceptable Market Name.
The print version of "The Seafood List" is out of print and is no longer available from the U.S. Government Printing Office.
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Welcome to the Pacific Seafood Group, a family owned, vertically integrated seafood company based in the Western United States. The Pacific Group processes West Coast products from Alaska to Mexico and owns and operates distribution facilities and distributes in Washington, Idaho, Montana, Oregon, California, Nevada and Utah. The Pacific Group exports products throughout Asia, Europe and the Middle East and also imports products from many of these areas as well. | |||
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History of the Pacific Group | |||
| The Pacific Seafood Group began in 1941 by Frank M. Dulcich and his son Dominic Dulcich in Portland, Oregon, beginning from small retail counter and servicing discriminating customers at this same counter until this day. The business expanded to meet local distribution demands and as they say the rest is history. Beginning in 1977 an import department was established to meet local and extended customer needs. The distribution business continued to flourish over those years and brought the need for a consistent supply of high quality locally processed seafood that Pacific would develop by understanding their customer's needs. In 1983 the Pacific Seafood Group expanded to processing with the purchase of our first plant in Warrenton, Oregon, Pacific Coast Seafood. The plant is located on the mouth of the majestic Columbia River, one of the most active fishing ports on the west coast. Processing of Dungeness Crab, Cold Water Shrimp, Groundfish and Salmon assisted tremendously to meet our customer's needs. Since 1983 the Pacific Seafood Group has expanded all areas of their business with a strategy to grow distribution and to increase processing capabilities to meet the demands of not only our growing distribution customer base, but also meet the needs of our growing customer base throughout the US and the world. | |||
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Being the largest has never been the goal of the Pacific Seafood Group, but being the best is our goal. Operational Excellence is our business model to meet customer needs with top quality products and hassle free service. The expansion of distribution has always been coordinated with primary processing expansions to assure that our market base is guaranteed to meet growing customer demands with high quality products. |
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Pacific Seafood Group Expansion Timeline | |||
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As Pacific Seafood Group continues to expand it does with the commitment of servicing our customers efficiently with consistent supply of high quality products. | |||
1. Office of Seafood
2. Authority and Effective Date
1. OFFICE OF SEAFOOD (HFFBE).
a. Develops regulations, compliance policy, position papers, regulatory guidelines, and advisory opinions on seafood. Develops labeling requirements in coordination with other Center components.
b. Develops, implements, and manages voluntary and mandatory seafood safety programs, in coordination with other Agency and Federal organizational components.
c. Originates, plans, and conducts research on seafood, aquaculture, and seafood harvesting and processing as they may be affected by chemical, biotoxic, or microbial contamination.
d. Develops analytical methods to detect economic deception practices such as overbreading, watering, and species substitution.
e. Administers the National Shellfish Sanitation Program (NSSP) and, in cooperation with the Interstate Shellfish Sanitation Conference, the NSSP Manual of Operations, and the Certified Shellfish Shellfish Shipping List (ICSSL).
f. Designs and coordinates evaluations of the effectiveness of Agency seafood programs.
g. Provides expert scientific and technical advice and assistance to the Center Director and other key officials on the conduct of international seafood activities, including the development and implementation of bilateral agreements.
h. Develops technical content for and participates in programs designed to improve compliance by industry through problem prevention.
i. Reviews proposed regulatory actions referred by the Office of Field Programs for program policy consideration and provides technical evaluation and necessary scientific support.
j. Serves as the principal Agency liaison on seafood programs and policies with industry, Federal, State, foreign, and other organizations outside the Agency.
2. AUTHORITY AND EFFECTIVE DATE. The functional statements for this Office were approved by the Secretary, Health and Human Services, effective and published in the Federal Register on .
Organizational Chart:
CENTER FOR FOOD SAFETY AND APPLIED NUTRITION
OFFICE OF PROGRAMS
OFFICE OF SEAFOOD
DIVISION OF PROGRAMS AND ENFORCEMENT POLICY
A. Policy Guidance Branch
B. Program and Enforcement Branch
DIVISION OF SCIENCE AND APPLIED TECHNOLOGY
A. Washington Seafood Laboratory
B. Northeast Seafood Laboratory
C. Gulf Coast Seafood Laboratory
The term "fish" includes all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life. Birds are specifically excluded from the definition because commercial species of birds are either nonaquatic or, as in the case of aquatic birds such as ducks, regulated by USDA. Mammals are also specifically excluded because no aquatic mammals are processed or marketed commercially in this country.
*Excerpted from the January 28, 1994 FDA Federal Register Proposed Rule: To establish procedures for safe processing and importing of fish and fishery products.
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Fish come in all shapes, colors, and sizes. They are some of the most diverse animals that live in the sea. Fish lived on earth before dinosaurs. They are one of the oldest groups of animals. Fish are cold-blooded vertebrates (have a backbone). All fish have gills which absorb oxygen from the water into the bloodstream. All fish have fins and most have scales which protect their body.
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agnathas (jawless fish) lamprey and hagfish
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These are one of the earliest fish. They are very primitive. A lamprey attaches itself to the outside of another fish with its mouth which is a sucking disc ringed with sharp teeth. The lamprey cuts a hole though another fish's skin and sucks blood and body fluids out of the prey. Lampreys are considered to be parasitic fish. They have gill slits and do not have a swim bladder like bony fish. |
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chondrichthyes (cartilaginous fish) shark, stingray, skate Click on the skate to learn more about cartilaginous fish |
These fish have no bones. Instead, they have a skeleton made of cartilage. They have gill slits rather than an operculum. They do not have a swim bladder. The liver on a shark is very large and thought help give the fish buoyancy. Sharks, skates and rays do not have anal fins.
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osteichthyes (bony fish) American eel, puffer fish, sea robin, flounder, seahorse Click on the flounder to learn more about bony fish |
These fish are the most common fish. They have a skeleton of bone, scales, paired fins, one pair of gill openings jaws, and paired nostrils. Bony fish have swim bladders which they use to dive and come up to the surface. Their gills are covered by a hard outer flap called an operculum. Bony fish have swim bladders which help them stay afloat. By changing the amount of air in the bladder, the fish stays balanced in the water.
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Fish Activities
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After looking at specimens and reading about strange and weird fish, we play fish bingo. I have made bingo cards with the pictures of about 24 different kinds of fish. We use goldfish crackers as our markers. |
Click here to get fish bingo pictures
Blank bingo card for Fish Bingo - PDF file
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I do several activities with fish. We design our own fish, draw them out on large pieces of white bulletin board paper and then stuff them. Then we hang them from the ceiling. Each student gives the fish a name and talks about the adaptations they have given their fish. As a creative writing activity they must write a descriptive paragraph of their fish which not only includes a physical description of the fish and its adaptations, but includes information about habitat, diet, and life cycle. |
Fashion a Fish Activity - word file
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Get fresh fish from the fish market and make prints from the fish. You use a brayer to coat the fish with black paint and then place a sheet of newsprint over the fish and press evenly all over. You can also use this method to make fish t-shirts. |
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Have the students draw and color pictures of different types of fish. Cut them out and put them on a bulletin board. Cover the bulletin board with blue food wrap or cellophane. Put one layer across the top and as you go down the board make more layers of the blue wrap so that the color deepens as it does in the ocean. |
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Make a Porthole from two styrofoam plates. Have the children draw and color fish. Cut them out. Glue the fish and plants onto the inside of one of the plates.. Glue sand below the fish and let it dry. Cut a large hole in the center of the second plate. Tape blue cellophane to the inside of the place. Glue or staple the two plates together. Look through the "porthole" to see the ocean scene. |
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Fish camouflage activity - How To Hide in the Ocean |
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Dissect spiny dogfish sharks and perch (bony) which are available from Carolina Biological Supply. Compare the anatomy of the two types of fish. |
The Major Groups of Fish - PDF file
Fish Classification Activity - PDF file
Bony fish anatomy worksheets - Word file
Adaptations in Fish chart - Word file
Fish body shape activity - word file
There are four trading boards to provide users with an open forum for trade in Seafood, Freshwater Food Fish (Aquaculture), Commercial Ornamental Fish and Tropical Fish. Access is free of charge for all traders to the four trading boards as well as AquaBlog, a forum for insights, opinions and news in the seafood/fish industry.
In addition, we provide a variety of links to fish markets, fish auctions, pricing, educational aquaculture resources, tilapia links, koi links, articles, finance links, books and an Aquacultural Events Calendar.
To gain added exposure to the freshwater or saltwater food fish industry or the ornamental fish marketplace for your company, you may add your company name to our searchable list of Freshwater, Seafood & Ornamental Fish Suppliers or, Aquaculture, Seafood & Ornamental Equipment & Services Suppliers. If you do not find what you want at Aquafind, use our contact form for your request.
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A total of 205 Yellowtail Kingfish have recently been tagged in the Spencer Gulf as part of the Innovative Solutions for Aquaculture Planning and Management suite of research projects. more! |
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P.O. Box 1469, Majuro, MH 96960 ¬ Tel: (692) 625-7872 ¬ Fax (692) 625-7873 ¬ Email: Rongelap |
All content on this website is the exclusive property of Rongelap Expeditions Micronesia
When you visit the Marshall Islands, leave your winter clothes at home! Our tropical weather averages about 81 F (27 C) with little variation during the year. The waters in the lagoon are a comfortable 80F (26 C) year round. The region is known for mild winds and tropical showers. The normal conditions on Rongelap are dry with low rainfall. Trade winds cool the atoll much of the year and the calm water months fall between June and September.